Go Back
–+ servings
Sourdough gingerbread waffles recipe.

Sourdough Gingerbread Waffles

Carmyn Suzor
Sourdough gingerbread waffles are a delicious way to use sourdough discard! Made with molasses and spiced with ginger, cinnamon, nutmeg, and cloves, they bring the cozy flavors of the holidays to your breakfast table!
5 from 6 votes
Prep Time 10 minutes
Ferment Time 12 hours
Cook Time 6 minutes
Servings 4 large waffles

Equipment

Ingredients
 

Wet Ingredients

  • ¾ cup (200 g) sourdough starter discard stirred down
  • 1 cup (240 g) milk
  • ¼ cup + 2 tablespoons (90 g) molasses regular, not blackstrap
  • ¼ cup (50 g) dark brown sugar or honey
  • 4 tablespoons (56 g) unsalted butter melted
  • 1 tablespoon (15 g) vanilla extract

Dry Ingredients

  • 2 cups (240 g) all-purpose flour
  • 2 ½ teaspoons (5 g) ginger
  • 2 teaspoon (4 g) cinnamon
  • ½ teaspoon (2.5 g) cloves
  • ¼ teaspoon (0.5 g) nutmeg
  • 1 teaspoon (5 g) fine salt see notes for long fermenting
  • 1 tablespoon (12 g) baking powder see notes for long fermenting
  • 1 teaspoon (4 g) baking soda see notes for long fermenting

Whipped Gingerbread Butter

  • 8 tablespoons (113 g) unsalted butter 1 stick
  • 1 teaspoon (7 g) molasses
  • 1 tablespoon (8 g) powdered sugar or cane sugar
  • ½ teaspoon (1 g) ginger
  • ½ teaspoon (1 g) cinnamon
  • ⅛ teaspoon (0.25 g) nutmeg
  • ⅛ teaspoon (0.50 g) cloves
  • ¼ teaspoon (2 g) fine salt

Instructions
 

TO COOK THE BATTER THE SAME DAY

  • Add the wet ingredients to a large bowl and mix until well combined. In a separate bowl whisk together the dry ingredients and then add them to the wet ingredients. Stir with a spatula or whisk until combined. Allow the batter to rest for 20 minutes at room temperature while the waffle iron is preheating.

HOW TO COOK WAFFLES

  • Preheat the waffle iron and lightly grease it with cooking oil spray. Pour ¾-1 cup of batter into the center of the iron, gently spread the batter, and cook until the waffle is golden brown or according to manufacturer directions. ( 3-6 minutes) This recipe makes 5 standard-sized waffles.

TO FERMENT THE BATTER OVERNIGHT

  • In a large mixing bowl, whisk together the ¾ cup sourdough starter discard, 1 cup milk, ¼ cup + 2 tablespoons molasses, ¼ cup dark brown sugar, 4 tablespoons unsalted butter, 1 tablespoon vanilla extract, 2 cups all-purpose flour, 2 ½ teaspoons ginger, 2 teaspoon cinnamon, ½ teaspoon cloves until well combined. Cover the bowl and let it rest on a countertop at room temperature overnight or up to 12 hours.
  • When you are ready to cook, add 1 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon fine salt, to the batter, stir, and cover the bowl. Let the batter rest for 20 minutes while the waffle iron is preheating.

HOW TO MAKE WHIPPED GINGERBREAD BUTTER

  • Place 8 tablespoons unsalted butter, 1 teaspoon molasses, 1 tablespoon powdered sugar, ½ teaspoon ginger, ½ teaspoon cinnamon, ⅛ teaspoon nutmeg, ⅛ teaspoon cloves, ¼ teaspoon fine salt in a bowl. Use an electric hand mixer to whip the butter until it's light and fluffy. Adjust sugar and spice to taste. Transfer to a container with a tight lid and store in the fridge for up to 2 weeks.

Notes

  • How to Store and freeze: Store cooked pancakes/waffles in an air-tight container in the fridge for up to a week and in the freezer up to 3 months.
  • How to Reheat: Reheat pancakes/waffles in the microwave for 20-60 seconds or in a toaster oven at 375°F (190°C) for 10-15 minutes or until heated through.

Nutrition

Serving: 1waffleCalories: 593kcalCarbohydrates: 98gProtein: 10gFat: 18g